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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a wonderful chicken dish with a hint of lemon. Ingredients:
1/4 cup egg substitute |
1/4 cup fresh parmesan cheese, grated |
1/4 cup fresh parsley, chopped |
1/4 cup dry white wine |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon hot pepper sauce |
3 garlic cloves, minced |
8 boneless skinless chicken breast halves |
1/4 cup all-purpose flour |
1 tablespoon olive oil, divided |
cooking spray |
2 tablespoons butter |
1/4 cup dry white wine |
3 tablespoons fresh lemon juice |
Directions:
1. Combine first 8 ingredients in a shallow dish.
2. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4 inch thickness using a meat mallet or rolling pin.
3. Dredge chicken in flour, and dip in the egg mixture.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat.
5. Add 4 chicken breat halves, cook 4 minutes on each side or until done.
6. Remove chicken from pan, keep warm.
7. Wipe the drippings for pan with a paper towel.
8. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
9. Melt butter in pan, add 1/4 cup wine and 3 tablespoons of juice.
10. Bring to a boil cook for 10 seconds.
11. Serve immediately over chicken.
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